Fudgy Chewy Browkies
Enjoy the rich, fudgy texture of brownies combined with the chewy goodness of cookies in these delightful fudgy chewy browkies.
Ingredients
For the Browkie Batter
- 1 cup butter (unsalted, melted)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour can substitute with whole wheat or gluten-free flour
- 1 cup unsweetened cocoa powder for rich brownie flavor
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips dark chocolate adds richness
- 1/2 cup brown sugar
For the Cookie Layer
- 1 cup chocolate chip cookie dough store-bought or homemade
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, melt the unsalted butter until it’s just liquid. Let it sit for a couple of minutes to cool slightly.
- Add the granulated sugar and brown sugar to the melted butter; mix until combined. Then, add the eggs and vanilla extract, stirring vigorously until smooth and glossy.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined, being careful not to overmix.
- Fold in the semi-sweet chocolate chips, allowing those sweet morsels to integrate throughout the fudgy batter.
Assembly
- Spread half of the brownie batter evenly in the prepared pan. Next, gently flatten the chocolate chip cookie dough over the brownie layer, ensuring even coverage.
- Pour the remaining brownie batter over the cookie layer, spreading it carefully to cover the cookie dough completely.
Baking
- Place the pan in the preheated oven and bake for about 30 minutes. The edges should be set while the center remains slightly gooey.
Cooling
- Let the browkies cool in the pan for at least 40 minutes before slicing. This cooling time allows the fudgy texture to set perfectly.
Notes
Store leftovers in an airtight container at room temperature for 3-4 days. For longer storage, wrap individual pieces in plastic wrap and place them in the freezer for up to 3 months. Thaw at room temperature before enjoying.